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Dukkah Crusted Salmon Fillets with Zesty Veggies

Serves: 2 | Prep time: 10 mins | Cook time: 10 mins

Ingredients

  • 1 cup cooked brown rice
  • 2 Huon Salmon-To-Go fillets
  • 2 tbsp dukkah
  • 1 punnet cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 200g green beans, trimmed
  • 1 garlic clove, crushed
  • 1 spring onion, chopped
  • 1 tbsp parsley, finely chopped
  • ½ red chilli, finely chopped
  • ½ lemon

 

 

Method

  1. Sprinkle salmon fillets with dukkah. Set aside.
  2. Combine cherry tomatoes with 1 tbsp olive oil, 1 tbsp vinegar, salt and pepper. Set aside to marinate in a shallow bowl.
  3. Blanch beans in boiling water for 2 minutes.
  4. Heat a drizzle of olive oil in a medium pan. Add garlic, shallots, chilli and parsley. Add a squeeze of lemon and remaining white wine vinegar. Add green beans and season with salt and pepper. Cook for 2-3 minutes. Remove and set aside.
  5. Heat the same fry pan and add a drizzle of olive oil. Once hot, add the salmon pieces. Cook salmon for 1-2 minutes each side, or until cooked to your liking.
  6. Serve immediately or divide brown rice, salmon, green beans and tomatoes into meal prep containers and store in fridge.

Notes:

  • This recipe was created in collaboration with Huon Aquaculture.
  • Check out our Flexitarian Cookbook here.
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